Spelt Summer Salad

1. 1

   Combine spelt with water in large pot and bring to a boil. Reduce heat to low and simmer, uncovered, until all of the water is absorbed and grain is tender (about 1 hour). Drain spelt, rinse with cold water, and refrigerate until use (at least 30 minutes to chill; overnight is fine, too).

2. 2

   Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.

3. 3

   Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).

* Per serving · 4 servings · Values may vary.

No additional tips available.